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BOSSIER HIGH SCHOOL - FOOD SERVICE MANAGER

Bossier Parish Schools

Benton, LA
QUALIFICATIONS:
  1. High school diploma or GED certificate that meets State's Manager Registration requirements or an associate degree in food and nutrition, institution management or related field.
  2. Minimum of one year of successful school food service experience with demonstrated knowledge of food preparation and requirements as set by LDE meal and accounting.
  3. Successful completion of Bossier Parish Training Course and successful passage of the Manager's certification courses given by the Division of Nutrition Assistance, Louisiana Department of Education, Phase I, II, and III.
  4. Able to cope physically and emotionally with the responsibilities of the job.
  5. Basic knowledge of elementary mathematics including fractions in order to prepare and maintain necessary records and to extend a recipe and determine food requirements.
  6. Ability to organize, delegate, instruct, train, supervise, evaluate, and discipline people.
  7. Ability to merchandise food and enthusiasm for selling the program.
  8. Use courtesy and diplomacy in dealing with people.
  9. Be interested in the children's welfare.
  10. Ability to maintain confidentiality and non-disclosure of free, reduced, denied eligibility information.
  11. Maintain high personal standards.
  12. Have transportation to and from work and bank.
  13. Ability to operate efficiently within a budget.
  14. Ability to plan, organize, direct, control, and evaluate all phases of the school's child nutrition program.
  15. Cooperative, tactful, patient, impartial, punctual, motivated, knowledgeable, pleasant; the ability to communicate effectively and work well with others and to accept constructive criticism.
  16. Neat and well groomed appearance.
  17. Knowledgeable of basic food preparation principles.
  18. Skilled in quantity food preparation and service techniques, operation of various food service equipment.
  19. Implement the philosophy, policies and regulations of the Bossier Parish Child Nutrition Program.
  20. Must satisfy current and future criteria outlines in Louisiana Department of Education Food and Nutrition Program Policies of Operation Bulletin No. 1196.
PERFORMANCE RESPONSIBILITIES:
  1. Coordinate food service with school activities.
  2. Strive for good public relations with customers, co-workers, supervisors, and community.
  3. Cooperate with principal, faculty, students, and staff to make the food service program an integral part of the total school program.
  4. Strive to increase participation in school food service.
  5. Strive to improve the food service program and nutrition education.
  6. Train, supervise, direct personnel including student help and volunteer workers.
  7. Evaluate each employee on the staff.
  8. Provide leadership and direction of goals for the staff.
  9. Designate and train a specific staff employee to function in the absence of the manager.
  10. Provide orientation and training to new employees, insuring they read and understand the Technician Handbook.
  11. Provide ongoing on-the-job training to staff in efficient operational practices and, using time-and-motion economy.
  12. Direct monthly in-service training meetings for employees.
  13. Inform staff of policy and procedural changes when received from the office of Bossier Parish Child Nutrition Program.
  14. Practice, instruct and monitor staff in safety and sanitation precautions in all phases of food service operation.
  15. Demonstrate, model and enforce standards for immaculate personal appearance, and cleanliness and review them periodically with the staff.
  16. Evaluate employee performance on disciplined employees when appropriate.
  17. Give feedback to others on performance and encourage the use of feedback.
  18. Demonstrate use and care of all equipment.
  19. Maintain free/reduced/denied information including setting up student accounts, up-to-date student master lists and direct certification (DC) lists, notification of students' status, and appropriate record keeping.
  20. Cashier the point-of-service during meal service as needed.
  21. Prepare and post a master daily production schedule.
  22. Use correct quantity cookery techniques.
  23. Supervise proper handling, storing, and use of leftover food.
  24. Maintain an efficient, well-organized food service program.
  25. Supervise and assist in food preparation and serving, ensuring that food is tasty, served attractively at the correct temperature, prepared economically, and portioned correctly.
  26. Issue, extend, and use only recommended Bossier Parish Child Nutrition Program or USDA tested recipes.
  27. Direct the adjustment of standardized recipes to determine amounts of food to be prepared.
  28. Determine amounts of food items to issue and issue these amounts from storage.
  29. Determine ingredients substitution when necessary.
  30. Plan and post advance preparation; may be incorporated in daily production schedule.
  31. Develop production, work, and cleaning schedules.
  32. Plan serving counter and tray arrangement.
  33. Check food quality during preparation and just before serving.
  34. Utilize food merchandising techniques.
  35. Receive and respond to complaints about food and service.
  36. Estimate and order foods and supplies.
  37. Receive and verify deliveries and designate area for proper storage.
  38. Take physical inventories of food and equipments, and maintain up-to-date perpetual inventory. Protect all food, supplies, equipment and monies from theft, pest, or vandalism.
  39. Determine when equipment needs repair and call maintenance department and/or CNP Supervisor.
  40. Inspect all areas of the kitchen before dismissing the staff for the day.
  41. Read, react, take appropriate action regarding, and inform staff of pertinent information before filing all notices, memoranda, and other official information.
  42. Prepare accurate records and submit them to the proper authorities at the designated times.
  43. Administer the food service program.
  44. Operate the food service program within the budget, taking necessary steps to ensure that the program maintains a positive balance.
  45. Maintain reports documenting foods used and participation (SFS-6, SFS-7, other participation reports) for at least 3 years minimum, plus the current operation year.
  46. Maintain adequate records and prepare reports on all phases of the school's child nutrition program.
  47. Maintain all personnel records until notified otherwise by CNP office.
  48. Receive, verify, and deposit daily cash receipts at the designated bank.
  49. Perform basic first aid; complete accident report on all accidents regardless how minor and submit to CNP office and Insurance Department at Central Office.
  50. Assist in planning menus and developing standardized recipes as needed.
  51. Attend all manager meetings and in-services.
  52. Ensure professional growth by staying abreast of new trends occurring in the CNP through reading professional publications and attending workshops and conventions, which may be accomplished through active membership in the National, State and Bossier Parish School Food Service Associations.
  53. Any other related duties as assigned by the CNP Supervisor or Field Managers.
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Vacancy posted 5 days ago
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